Creamy Mushroom Spinach Pasta (Printable Version)
Sautéed mushrooms and spinach in a luscious, creamy sauce tossed with tender pasta.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 14 oz cremini or button mushrooms, sliced
06 - 4 cups fresh baby spinach
→ Sauce
07 - 3/4 cup plus 2 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of ground nutmeg
→ Garnish
12 - Extra grated Parmesan cheese, for serving
13 - Fresh parsley, chopped
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Add sliced mushrooms to the skillet. Cook for 6–8 minutes, stirring occasionally, until golden brown and all liquid has evaporated.
05 - Add fresh spinach to the pan and cook for 1–2 minutes, tossing gently, until just wilted.
06 - Pour in heavy cream and vegetable broth. Bring to a gentle simmer, then stir in Parmesan cheese and nutmeg. Season with salt and pepper. Simmer for 2–3 minutes until slightly thickened.
07 - Add drained pasta to the skillet and toss thoroughly to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency. Serve immediately topped with extra Parmesan and fresh parsley.
# Expert Suggestions:
01 -
- The sauce comes together faster than you can set the table
- Its the kind of dinner that makes people ask whats in this
02 -
- Mushrooms release a ton of water as they cook so dont rush that browning step
- The sauce thickens fast off the heat so remove it from the burner a minute before it looks done
03 -
- Dry your mushrooms with a paper towel before cooking instead of washing them
- Room temperature cream blends more smoothly than cold straight from the fridge